Name: Crispy Korean fried tofu with snow peas recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: korean
Ingredients: 500g firm tofu; 171.60 gm tomato sauce; 86.63 gm soy sauce; 82.50 ml rice wine vinegar; 57.20 gm honey; 20.00 ml gochujang paste (see notes); 2cm piece fresh ginger, peeled, finely grated; 2 garlic cloves, crushed; 65.00 gm rice flour; Vegetable oil, for deep-frying; 150g snow peas, trimmed, halved diagonally; 400g can baby corn spears, drained, rinsed; 20.00 ml chopped fresh garlic chives (see notes); Steamed jasmine rice, to serve; Toasted sesame seeds, to serve; Fresh coriander leaves, to serve

Crispy Korean fried tofu with snow peas recipe

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Quick and delicious Asian veggie stir-fry, perfect for weeknight dinner in just 40 minutes.

Ingredients:

500g firm tofu
171.60 gm tomato sauce
86.63 gm soy sauce
82.50 ml rice wine vinegar
57.20 gm honey
20.00 ml gochujang paste (see notes)
2cm piece fresh ginger, peeled, finely grated
2 garlic cloves, crushed
65.00 gm rice flour
Vegetable oil, for deep-frying
150g snow peas, trimmed, halved diagonally
400g can baby corn spears, drained, rinsed
20.00 ml chopped fresh garlic chives (see notes)
Steamed jasmine rice, to serve
Toasted sesame seeds, to serve
Fresh coriander leaves, to serve

Instructions:

Place tofu on a double layer of paper towel on a plate, then cover with 2 more layers of paper towel and another plate on top. Let sit for 10 minutes to soak up any extra liquid.
Combine sauces, vinegar, honey, gochujang paste, ginger, and garlic in a bowl. Stir until well mixed.
In a bowl, add rice flour. Cut tofu into 4cm pieces. Fill a saucepan with oil one-third full and heat on medium-high. Coat 1⁄3 of the tofu pieces in flour, then deep-fry until golden for 2 to 3 minutes. Transfer to a paper towel-lined plate using a slotted spoon to drain. Repeat with the remaining tofu and flour in 2 more batches.
Preheat a wok over medium heat, then pour in the sauce mixture and simmer for 4 minutes. Toss in the snow peas, corn, and half the chives, stir-fry for 1 minute. Finally, add the tofu and gently stir-fry for 2 minutes until heated through.
Top steamed rice with tofu mixture, sesame seeds, coriander leaves, and remaining chives before serving.

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